colleenmomof2
Well-known member
I can "roast" the pulled pork until crispy and it will be wonderful. Would you stir in any spices or peppers before baking? Colleen
CARNITAS
Recipe By :Sunset/Michael in Denver
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
5 pounds pork shoulder -- left whole,
bone-in, but trimmed of large pieces of
fat and rind
1 large yellow onion -- peeled, quartered
1 Tbsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. dry oregano leaves
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat. Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily
shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.Heat oven to 450 degrees F. Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan. Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Michael's note: The meat makes an excellent entree by itself, but our habit is to use it as an absolutely
fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
CARNITAS
Recipe By :Sunset/Michael in Denver
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
5 pounds pork shoulder -- left whole,
bone-in, but trimmed of large pieces of
fat and rind
1 large yellow onion -- peeled, quartered
1 Tbsp. coriander seeds
1 1/2 tsp. cumin seeds
2 tsp. dry oregano leaves
2 bay leaves
water
Place all ingedients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat. Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily
shreds with two forks. This takes somewhere between 3 and 5 hours. Add more boiling
water, as necessary, to keep meat covered.Heat oven to 450 degrees F. Remove meat from the stock pot and place in a large 13" x 9" roasting pan. (Reserve broth for Albondigas). Gently pull meat apart, discarding excess fat, bone and any connective tissue. Meat should be in small to medium-size chunks, spread out in the pan. Bake, uncovered, in the 450 degree oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve.
Michael's note: The meat makes an excellent entree by itself, but our habit is to use it as an absolutely
fantastic filling for burritos, tacos, tortas, and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.
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